In March 2019, Sébastien Roux (Maître Cuisinier de France), succeeded to Simon Havage at the helm of Café M (restaurant of 5-star hotel Hyatt Paris Madeleine). Although the new chef develops his very own and delicious cuisine, he continues to make the good practice of his predecessor live on. As a matter of fact, he comes to the room to serve and explain his dishes. He kept most of the suppliers such as M.O.F. Frédéric Lalos for bread, Fumaisons Provinoises for smoked salmon. As for the Jambon Prince de Paris, it is still available on the menu.
At Café M, Sébastien Roux delivers sophisticated and delicate cuisine always filled with green and herb touches. To make the most of his delicious cuisine, you shall come at lunch during the week, when the chef serves his market. As a matter of fact, for dinner, Sébastien Roux is more into finger food and snacking, targeting at the guests of the hotel more.
The "Marché du Chef" menu changes over the season. The one that arrived on December 20 is to last until March. And it is in this very menu you can enjoy Sébastien Roux's Signature dishes.
This winter menu includes a starter - especially monkfish's cheek ravioli and smoked bacon and poultry consommé with hispi cabbages. A starter we enjoyed in an appetizer version, covered in shaved truffle. And the chef comes to your table to shave the truffle. The ideal start.
The chef's Signature starter at the moment is this magnificent king shrimp carpaccio served with lemon jelly and purple cauliflower. The king shrimp is served two ways: carpaccio, and cooked with burnt clementine and olive oil sorbet. Cooked, king shrimp delivers even more taste. A starter that will make even the most crustacean-opponents enjoy it.
After this very fishy starter, let us enjoy some mollusks with the Signature scallops by Sébastien Roux. He roasts them and serves them with green lentils from Puy and truffle butter, fresh herb salad and Meaux mustard-based vinaigrette with a dash of poultry broth. Even though the scallop/lentil pairing does not sound really attractive, it is actually very fair. The crunch of the lentils are perfect with the smooth scallops. And, like for the starter, Sébastien Roux has covered the dish with a few edible flowers. But the biggest surprise of this very dish is the puffed scallops. This very well-made element is very original and oh-so delicious.
After a selection of cheeses from Île-de-France, as an option, the chef has his Signature vacherin. Available all year around, flavors change with the season. This winter, the vacherin with crispy and tasty meringue - with flowers as well - is based on verbena and exotic fruits.
A fantastic lunch based on Sébastien Roux's signature dishes that you can pair with fine wines.
But the "Marché du Chef" menu also includes more dish options.
Dates and Opening Time
Starts 3 January 2022
Café M de l'Hôtel Hyatt
24, Boulevard Malesherbes
75008 Paris 8
Dessert: €14 - €18
Entrée: €28 - €32
Plat: €33 - €38